Salad Dressing - Mom Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Original Recipe:
2 eggs
1 cup white sugar
2 teaspoons flour
1 tablespoon dry mustard
1 cup cream or milk or mixture
1 cup white vinegar
1 teaspoon salt
Modified Recipe (Brenda):
2 eggs (or 2 egg whites and 1 egg; or use egg beaters)
1 cup Splenda (or 1/3 cup sugar and 2/3 cup Splenda)
3 teaspoons flour
1 tablespoon dry mustard
1 cup skim milk
1 cup vinegar
1 teaspoon salt
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Directions: |
Directions:Beat together and cook slowly stirring often until thick.
It is easier if you use a double boiler.
The original recipe is smoother and creamier but if you are watching your fat and calorie intake the modified recipe will give you the same flavor. Can be made gluten free if thickened with cornstarch and the mustard is gluten free. |
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Personal
Notes: |
Personal
Notes: Brenda suggests to make dressing for cabbage salad, pasta salad or potato salad mix this one to one with commercial salad dressing and add milk to make it the desired thickness.
Linda suggests mixing it with some plain low fat yogurt for the same uses.
For gluten free diets, thickened with cornstarch and use gluten free mustard.
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